Before You Begin:Adult: Preheat the oven to 375°F. Spray a 12-cup muffin tin with vegetable oil.

On a floured surface, roll one batch of dough into a 15-inch-by-12-inch rectangle, about 1/16 inch thick. Repeat with the second pie-crust dough.

Press a 5-inch-wide drinking glass or bowl into the dough and cut out three circles. Gather the scraps of dough into a ball. Roll out the ball of dough and cut two more circles. Repeat with the second pie-crust dough.

Put the rest of the ingredients into a bowl and stir until well blended.

Press the circles of dough into the bottom and up the sides of the muffin-tin cups.

Fill each mini pie with the mixture until it is ¾ full.

Adult: Bake until the pastry is golden brown and the filling is set, about 25–30 minutes.